Don’t worry – the alcohol cooks off, and the Bailey’s frosting? It simply contains the same amount of alcohol as you’d find in vanilla extract. So, go for it, take a bite of Irish nighttime.
| Servings |
| 8″ layered cake |
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Don’t worry – the alcohol cooks off, and the Bailey’s frosting? It simply contains the same amount of alcohol as you’d find in vanilla extract. So, go for it, take a bite of Irish nighttime.
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Ingredients
- 1 1/2 stick butter
- 3/4 cup unsweetened cocoa powder
- 1 cup Guinness Extra Stout
- 1 Tbsp vanilla extract
- 1 1/2 cup sugar
- 1 1/4 cup all-purpose flour
- 1 tsp baking soda
- 2 eggs
For the buttercream
- 3 sticks butter (unsalted), softened
- 1 lb powdered sugar , sifted
- 2-4 Tbsp Bailey’s , as needed
Servings: layered cake
Units:
Instructions
- Preheat the oven to 350F.
- In a small saucepan, melt butter and whisk together with Guinness, vanilla extract and cocoa. Remove from heat.
- While the Guinness mixture is cooling, grease and line 2 eight inch cake pans with parchment paper. Next, whisk together the dry ingredients (sugar, flour, baking soda). Pour the Guinness mixture onto the dry ingredients, then whisk in the 2 eggs.
- When the batter is shiny and smooth, pour evenly into two prepared cake pans.
- Bake for 30-35 minutes, or until a skewer comes out clean.
- Meanwhile, make the buttercream by whipping together the softened butter and sugar in a standing mixer, then adding just enough Bailey’s to get it loose and fluffy. They key to white frosting is to whip it a long time—the longer you whip it, the whiter it will become. I whipped this for 5-10 minutes. I only needed 3 tablespoons Bailey’s.
- Once the cakes are done baking, cool completely.
- After they’ve cooled, assemble the cake (leveling the layers with a serrated knife, if needed). First, add the frosting for the middle layer. I used about 1/3 of the buttercream.
- Top with second layer. Wiggle them around until they line up just right. Next we’ll do a crumb coat. This is optional, but highly recommended, so you don’t get brown crumbs in your white frosting. Here’s how it works. Coat top and sides with another 1/3 of the frosting mixture.
- Spread it all over, nice and thin. Refrigerate to set it. At this point, you can refrigerate the cake overnight.
- Once the crumb coat is firm to the touch, add the final 1/3 of the frosting to the cake—top first, then sides. Spread it around evenly. When you’re done, slice and serve with an extra cod Guinness.